1927 Spoon Bread - Master Cookbook Recipe # 156

Name: 1927 Spoon Bread - Master Cookbook Recipe # 156
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6
Cuisine: Southern
Ingredients: For the Skillet: 2 Tbsp shortening; 3 large eggs, separated (yolks and whites); 2 cups whole milk; 1/2 cup plain cornmeal (not self-rising); 1 tsp salt; 1/2 tsp baking powder; 2 Tbsp salted butter, melted; Equipment: 10.25” Cast iron skill

Step back in time with this classic 1927 recipe. Spoon bread is a Southern delicacy that sits somewhere between a savory pudding and a light, airy soufflé. By scalding the milk and folding in stiff egg whites, you create a delicate texture that is traditionally served warm, right out of a hot cast iron skillet with a spoon.

This is recipe #156 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 30 minTotal time: 50 min

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Ingredients

For the Skillet: 2 Tbsp shortening
3 large eggs, separated (yolks and whites)
2 cups whole milk
1/2 cup plain cornmeal (not self-rising)
1 tsp salt
1/2 tsp baking powder
2 Tbsp salted butter, melted
Equipment: 10.25” Cast iron skill

Instructions

Preheat Skillet: Place your cast iron skillet into the oven and preheat to 375°F. You want that skillet hot!
Prepare Eggs: Separate your egg yolks from the whites. Beat the yolks lightly with a fork and set them aside. In a separate clean bowl, beat the egg whites until stiff peaks form.
Scald Milk & Mix: In a double boiler or a heavy non-stick pan, heat the milk until it is scalded (hot with tiny bubbles around the edges, but not boiling). Slowly stir the cornmeal into the hot milk and cook, stirring constantly, until it thickens into a "mush."
Combine: Remove the cornmeal mixture from the heat. Stir in the salt, baking powder, and melted butter. Next, mix in the beaten egg yolks.
Fold: Gently fold the stiff egg whites into the cornmeal mixture until just combined. Be careful not to deflate the whites, as this gives the bread its lift.
Sizzle & Bake: Carefully remove the hot skillet from the oven. Add the 2 Tbsp of shortening, swirling it to coat the bottom and sides. Immediately pour the batter into the skillet.
Finish: Bake for 30 minutes until golden and set. Serve it while it's hot and fluffy directly from the skillet!